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Luscious Lemon Yogurt Cake

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 One of the most prized possessions on my book shelf is The Cook’s Encyclopedia of Baking by Carole Clements, a gift from my daughter in law.

The book has marvellously diverse recipes that are easy, precise and it’s a great aid cookbook for novices and seasoned bakers alike. On a personal level, the recipes are easy to follow and I had loads of edible results from it.

An absolute favorite, this recipe is inspired from this book.

Lemon Yogurt Cake…waiting in vain for glaze by the cook

  Ingredients:

2 cups flour

1 cup butter at room temperature

1½ cup granulated sugar

4 eggs, at room temp (separated)

2 tsp grated lemon rind

½ cup fresh lemon juice

1 cup plain yogurt

2 tsp baking powder

1 tsp baking soda

½ tsp salt

For the glaze:

1 cup confectioner’s sugar

2 tbsp fresh lemon juice

3-4 tbsp plain yogurt

Method:

Preheat oven to 175 degrees C or 350 degrees F. Grease and dust a bundt cake pan.

In the meantime beat the butter and sugar until light and fluffy. Yes, You can use an electric mixer.

Add the egg yolks, one at a time, beating well after each addition.

Add the lemon rind,juice, and yogurt and stir to blend.

Sift together the flour and baking soda and keep aside.

In another bowl beat the egg whites and salt, until they hold stiff peaks.

Fold the dry ingredients into the butter mixture,then fold in egg whites gradually.

Pour into a pan and bake for about 45 minutes at 175 degrees C or 350 degrees F, until a knife/skewer inserted in center comes out clean.

Remove the cake from the pan after 15 minutes. Place it on a cooling rack.

For the glaze, sift the confectioners’ sugar into a bowl. Stir in the lemon juice and just enough yogurt to make a smooth glaze. Let the cake cool.

Pour the glaze over the cake, and allow glaze to drizzle down the sides. Decorate with lemon slices. ( I did it with orange rings…was out of lemons  and there was no time to glaze as my grandson and his play dates were difficult to keep at bay.  Ah, but when you see the cake disappear fast, do you really care if the cake was glazed or not!)

Yields 12 servings

( Optional: You may add either 1/4 cup of frozen blueberries, black berries or 1/4 cup chopped fresh dates before baking.)

Did you know that the Confectioner’s sugar is actually granulated which has been mechanically ground into a very fine powder. You can do it in a blender at home.

The Bundt pan was first produced in 1950 by Nordic Ware founder H. David Dalqui.

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About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

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